Direction: Choose the letter of the best answer. Write the chosen letter on a separate sheet of paper. 1. It is a plan for variety shapes and forms. c. Color d. Flavor c. shape 2. Which of the following is not part of the three elements of d. texture a buffet platter? a. Centerpiece or Grosse piece. b. The slices or serving portions should be arranged artistically. c. The garnish should be artistically done in portion to the cut slices d.The slices of serving should not be arrange artistically 3. Which of the following appetizers are made of seafood or fruit, usually with a tart or any tangy sauce? a. canapé c. relish b. cocktail d. Salad 4. Which of the following appetizers are made out of thin slices of bread in different shapes? a. relish c. Hors D'Oeuvres b. cocktail d. Canapé 5. Which of the following tools is used for trimming and paring fruits and vegetables? a. Butcher knife c. Paring knife b. French knife d. Sheers 6. How to design your platter in preparing an appetizer? a. Do not plan ahead. c. Keep items in proportion b. Keep it simple d. Make the garnish count. 7. Which of the following situations is good in housekeeping practice best shown? a. emptying the garbage can every other day. b. using imported sanitizing and disinfecting materials c. spraying air freshener before and after leaving the room. d. planning and implementing a program of regular cleaning of fixtures, furniture's and home appliances. 8. Is the part of a sandwich upon which the ingredients placed? are

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